Lemon Dijon Lentil Salad


Lemon Dijon Lentil Salad:

This Lemon Dijon Lentil Salad is the perfect quick salad to go with almost any meal. It has a great tangy acidity so is perfect for a BBQ or even on it own. Serve with grilled chicken or fish for something light and tangy. So quick to make, and you probably already have the ingredients on hand.

Lemon Dijon Lentil Salad


  • 500 grams (or 1/2) Butternut pumpkin
  • 120 grams Baby Spinach, washed and spun dry
  • 425 gram can of Cooked Lentils, rinsed and drained
  • Lemon Dijon Dressing:
  • (1 Lemon) 1 teaspoon Lemon rind, finely grated
  • 2 1/2 Tablespoons Lemon juice
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Wholegrain Mustard
  • 1 Tablespoon Honey
  • 1/2 teaspoon Minced Garlic


  1. Peel the butternut pumpkin, remove the seeds and chop into 1cm cubes. Microwave until tender, but not overcooked. Alternatively you can roast the pumpkin and then chop- this will give a sweeter taste. Leave to cool.
  2. Zest the lemon rind and then juice the lemon.
  3. Place the spinach leaves in the base of a large flat salad bowl.
  4. Mix together the lentils and the cooked pumpkin pieces until evenly distributed, spoon onto spinach leaf base.
  5. Whisk together all the dressing ingredients until creamy.
  6. Pour dressing over salad immediately prior to serving.

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